The Journal

How to Make The Pumpkin Pie Smoothie.

Fall is officially here. With that, pumpkin season has made its arrival. Families are heading out to the farms and patches in search of the perfect pumpkin. You can find Pumpkin pie and pumpkin spice everywhere on everything; from lates, pies, beers, frappucinos. Whether it be it synthetic or organic, home-made or home-brewed, local or imported, store-bought or something your Grandma made. In honor Autumn…the official ‘pumpkin’ time of year, here’s our how-to guide to making the perfect Pumpkin Pie Smoothie.

Pumpkin Pie Smoothie Recipe
Yields 1 serving - 500 ml.

1/3 Can of Organic Pumpkin Pie fFlling (1/2 cup) – if you don’t have time to whip up a homemade pumpkin pie filling; We like the Organic Farmer’s Market Brand. You can get this at most grocery stores.
3/4 Frozen Banana – we like frozen bananas so the smoothie comes out cold (no ice added).
1 Medjool Date – these healthy sweeteners can be found at most grocery stores – if you want to change things up, try maple syrup or coconut nectar.
A Pinch of Raw Vanilla – raw vanilla is our go to, but pure vanilla extract will do the job as well.
A Shake of Cinnamon.
A Thumb of Ginger - about 1 inch worth of fresh ginger or 1 tsp if you’re using powder. 300-500 ml of Coconut Milk – If you don’t have coconut milk, almond milk is a good substitute. Aroy-D and Traders Joe brand makes a nice creamy and full-flavoured coconut milk and Earth Choice is top pick for Organic Coconut Milk, but pretty much any coconut milk from your local grocery store will do the trick. If coconut milk is to strong, you can water it down with coconut water.

Step 1 – Add the ingredients to your blender
Step 2 – Press blend
Step 3 – Pour into a tall glass and enjoy

Bonus Step: To make this a smoothie bowl, add an extra 3/4 frozen banana or 1/2 an avocado to blend and top with granola, shredded coconut, almond butter and hemp seeds.